GAMMA IRRADIATION DOSES INFLUENCES ON INSTRUMENTAL COLOUR ANALYSIS AND SENSORY CHARACTERISTICS OF IRISH POTATOES IS VARIETAL DEPENDENT

Victor Musitia; Heka Kamau; Miriam Kinyua; Emmanuel Ayua

doi:10.56093/potatoj.v51i2.153995

Authors

Victor Musitia University of Eldoret https://orcid.org/0009-0004-0928-8415
Heka Kamau
Miriam Kinyua
Emmanuel Ayua

https://doi.org/10.56093/potatoj.v51i2.153995

Keywords:

Irish potatoes, Gamma irradiation, Sensory characteristics, Colour

Abstract

Gamma irradiation has been used over time to alter tuber’s colour, which affects the sensory properties of
potato products, but few studies have focused on explaining these effects. This study therefore investigated the effects
of gamma irradiation on colour and sensory characteristics of French fries made from improved tubers (IP1, IP2, and IP3)
irradiated at 15, 30, and 20 Gy, respectively, at a dose rate of 2Gy/minute relative to their parent tubers. From the results,
gamma irradiation had varied effects on the colour parameters of tubers, with a significant (p<0.05) reduction recorded for
the skin and flesh lightness of IP1 relative to the parent tuber post-irradiation. Similarly, an increase in flesh yellowness
of the tubers was noted for IP2 and IP3, after irradiation. A significant (p<0.05) increase in all sensory parameters of French
fries made from IP1, IP2 and IP3 relative to their parents was also noted, indicating that irradiation had a net positive effect
on the sensory characteristics. A strong positive correlation was also noted between the texture, flavour, oiliness, and taste
of the French fries, which all contributed to their overall liking. Gamma irradiation can be adopted to produce tubers with
better colour and sensory attributes.

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